Breakfast food is one of my very favorite meals. I always have a hard time deciding between sweet or savory however this morning I woke up craving sweet. These blueberry muffins will be sure to ease your sweet tooth.
I mean who doesn’t love a warm, soft, homemade muffin right out of the oven?! Does it get any better?
Homemade Blueberry Muffins
Course: BreakfastDifficulty: MediumServings
12
MuffinsPrep time
25
minutesCooking time
40
minutesIngredients
1 Stick of Melted Butter
1 Cup White Sugar
2 Cups of Flour
2 Eggs
1/2 TSP Vanilla
2 1/2 TSP Baking Powder
1 Cup of Buttermilk
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Fresh Lemon Zest
1 1/2 Cup Fresh Blueberries
- Crumb Topping
1/4 Cup Sugar
1/8 Cup Flour
1 Tablespoon Melted Butter
Directions
- Preheat oven to 350 degrees. Line muffin tins with paper liners.
- Mix flour, sugar, salt, baking powder and baking soda together. In a separate bowl, mix buttermilk, vanilla, eggs, lemon zest and butter.
- Make a hole in the center of the dry ingredients and pour wet ingredients into the dry. Mix with a fork until blended. Make sure to not over mix! Fold blueberries into the batter.
- To make topping, mix butter, flour and sugar together.
- Scoop the batter into lined muffin tins. Add topping to the top of muffins. Bake for 20 – 25 minutes or until cooked through.
Notes
- It’s really important to not over mix the batter!
- You can use frozen blueberries instead of fresh if you chose however it’s important to coat them with flour before adding to batter.
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